Grilled Eggplant with Herbs
This recipe features roasted eggplant halves filled with a mixture of quinoa, tomatoes, chickpeas, and fresh herbs. Grilling enhanced the flavor while herbs added brightness.
Equipment
- Sheet Pan
- Skillet
Ingredients
Eggplant and Oil
- 2 medium eggplants halved lengthwise
- 2 tbsp olive oil divided
Filling Ingredients
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 1/2 cup chickpeas drained
- 1/3 cup crumbled feta
- 2 tbsp chopped parsley
- 1 tbsp chopped mint optional
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F / 200°C.
- Score eggplant flesh in a crosshatch pattern, brush with 1 tbsp oil, place cut side up on a sheet pan, and roast 25 minutes until tender.
- Scoop out some flesh, chop it, and set it aside.
- In a skillet heat remaining oil and sauté onion for 4 minutes.
- Add garlic and chopped eggplant flesh and cook for 3 minutes.
- Stir in quinoa, tomatoes, chickpeas, oregano, salt, and pepper and cook for 2 minutes.
- Remove from heat and fold in lemon juice, parsley, mint, and feta.
- Spoon filling into roasted eggplant shells and bake for 10 to 12 minutes more.
Notes
Finish with extra feta, herbs, and a drizzle of olive oil. Serve on a platter with lemon wedges.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.